Chilled Peach Soup


  • 12 medium peaches, ripe
  • 4 lbs. low-fat silken, firm tofu
  • 2 cups orange juice
  • 2 cups papaya juice
  • mint for garnish


  • Peel the peaches by blanching them in boiling water for a minute, then plunging them into a bowl of ice water: Using a sharp paring knife, remove the skins and slice the peaches.
  • Place the peaches in a food processor or blender jar and add the tofu and fruit juices. Blend the mixture until it is smooth.
  • Transfer to a large bowl and chill for a least 2 hours, but no longer than 24 hours.
  • Serve cold, garnished with mint leaves.


  • Description:
  • "At its best when using the summer's freshest peaches........yum!!"
  • Source:
  • "The Whole Soy Cookbook"
  • Yield:
  • "1 cup"
  • SERVINGS: 12
  • SOURCE: Patricia Greenberg

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